Z - Zabaglione
A “HOLY” DESSERT
TASTY TEMPTATIONS The “miraculous” recipe for this revitalising dessert owes its name to its inventor, Pasquale de Baylon, a Franciscan friar who appeared in Turin in the sixteenth century, became a saint and was later remembered in popular accounts as San Bajon.
THE ACCOMPANIMENTS Based on egg yolks, sugar and Marsala, the hot-whipped cream is eaten with the traditional dry biscuits of Piedmont: corn flour (meliga) cookies and ladyfingers. Among the most successful variations are those with Barolo with quina added, Ratafià di Adorno and Moscato. A speciality for all seasons that at the Cambio has a tempting summer version: zabaglione served cold.